This is a high-protein, plant-based meal made with pantry staples – chickpeas, lentils, and a splash of lemon to brighten everything up. Poblano pepper adds a smoky depth without overpowering the sauce. It’s perfect over rice or your favorite grain, and even better when you top it with a handful of greens.

Whether you’re cooking for one or making a batch for the week, this creamy gochujang chickpeas and lentils dish is a great go-to. It’s quick, warming, and full of character. If you’re new to gochujang, this recipe makes a strong case for keeping it stocked in your kitchen.

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A protein-packed vegan dinner

For an affordable and easy dinner try this creamy gochujang chickpeas and lentils with poblano pepper recipe. It contains coconut milk, garlic, poblano, gochujang paste, tomato, and the high protein legumes.

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Duration25 minutes mins

Cook Time15 minutes mins

Prep Time10 minutes mins

Servings4

Ingredients

• 1 large poblano pepper diced (½ cup/70g)
• ¼ teaspoon fine sea salt plus more to taste
• 3 large garlic cloves (12g), minced
• 2 tablespoons (30g) gochujang (Korean chili paste)
• ¼ cup (60g) tomato paste
• 1 (13.5-ounce) can unsweetened “lite” coconut milk (or another really creamy plant-based milk like unsweetened high-fat oat milk)
• 1½ teaspoons paprika
• 1 (15-ounce) can low-sodium chickpeas drained and rinsed
• 1 (15-ounce) can low-sodium lentils drained and rinsed
• 1 tablespoon (15g) fresh lemon juice
• Cooked rice or other grain for serving
• ¼ cup finely chopped fresh spinach or another green of choice for garnish

Instructions

• In a large deep saucepan, combine 1⁄4 cup (60g) water, the poblano pepper, and the salt and cook over medium heat, stirring occasionally, until the poblano begins to get tender, about 3 minutes.
• Add the garlic and cook another minute. Add another splash of water if the pan is dry. Add the gochujang, tomato paste, coconut milk, and paprika and stir well until mixed thoroughly.
• Add the chickpeas and lentils and mix well.
• Bring to a gentle simmer, then reduce the heat to low, cover, and cook until the sauce has slightly thickened and the chickpeas are tender, about 10 minutes. Remove from the heat and stir in the lemon juice. Taste and add more salt, if needed. (I added another 1⁄4 teaspoon.)
• Serve as is, or add rice or a grain of your choice to the serving bowls. Spoon servings of the gochujang sauce over the top. Garnish with the fresh greens.

This dish has a nice spicy kick. If you are really sensitive to heat, you can sub in green bell pepper for the poblano pepper and reduce the gochujang sauce to just 1 tablespoon. You may need to increase the salt then, as gochujang sauce has a lot of flavor in it. Make sure to use a creamy milk (like a high-fat creamy oat milk) and not a thin, watery one or the sauce will be less rich and flavorful. Avoid using full-fat coconut milk, though, as it is way too thick and will overpower the dish with coconut flavor.

This recipe is reposted with permission from Vegan Wholesome by Brandi Doming. Photo credit: Kim Schaffer Photography. Find the cookbook here, and follow Brandi on Instagram, Facebook, or visit TheVegan8.com for more.

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This article was written by Brandi Doming on the PBN Website.

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In this version, roasted poblano peppers are stuffed with a flavorful filling of sautéed mushrooms, lentils, and a mix of diced apple, pear, and plantain. This combination of sweet and savory elements creates a balanced and harmonious flavor profile. Then, a creamy walnut-cashew sauce completes the dish, which adds richness and depth. The finishing touch of pomegranate seeds not only enhances the presentation but also adds a burst of freshness.

Alexa Soto’s recipe provides a vibrant and nutritious meal, blending traditional Mexican flavors with a vegan approach. It offers a perfect main course for celebrating special occasions or exploring plant-based versions of classic dishes. This recipe’s thoughtful adaptation preserves the dish’s cultural significance while embracing new, innovative flavors.

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Sweet and savory stuffed poblano peppers

These sweet and savory poblano peppers offer a vegan twist on a traditional Mexican dish. This flavorful recipe celebrates Mexican culture with roasted peppers, sweet fruit filling, and a creamy nut sauce.

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Servings8

Ingredients

For the sauce

• ¾ cup raw or roasted walnuts
• ½ cup raw or roasted cashews
• 1¼ cup plain unsweetened plant- based milk
• ½ teaspoon cane sugar
• ½ teaspoon sea salt

For the stuffed peppers

• 8 poblano peppers sometimes labeled pasilla peppers
• 5 tablespoons neutral high-heat oil such as avocado, divided
• 1 pound cremini mushrooms finely diced
• Sea salt
• 1 green plantain peeled and finely diced
• 1 medium white onion finely diced
• 3 cloves garlic minced
• 2 ripe Roma tomatoes finely diced
• 1 red apple cored and finely diced
• 1 pear cored and finely diced
• 1 cup cooked green lentils
• ¾ cup low-sodium vegetable broth
• ¼ cup raisins
• 1 teaspoon dried oregano
• ¼ teaspoon ground cumin

To serve

• ½ cup pomegranate seeds
• ¼ bunch cilantro chopped

Instructions

• To start the sauce, put the walnuts and cashews in a medium bowl. Cover with boiling water and set aside to soak while you prepare the peppers.
• Roast the poblano peppers on an open flame for 1 to 2 minutes, until charred on all sides. (Alternatively, heat the oven to the highest broiler setting, put the peppers on a rimmed baking sheet lined with aluminum foil, and broil on the middle rack for 1 to 2 minutes on each side, until charred.) Transfer the peppers to a bowl, cover with plastic wrap, and let sit for 10 minutes to release steam.
• Meanwhile, heat 1 tablespoon oil in a large skillet or sauté pan over medium heat. Add one-third of the mushrooms and cook, undisturbed, for 3 minutes, or until golden. Flip the mushrooms, lightly sprinkle with salt, and cook for an additional 3 minutes. Transfer the mushrooms to a bowl. Cook the remaining mushrooms in the same way, adding another
• 1 tablespoon oil to the pan for each batch and transferring the mushrooms to the bowl as they are done.
• Heat the remaining 2 tablespoons oil in the same pan over medium heat. Add the plantain and cook for 2 minutes on each side, or until golden. Transfer to the bowl with the mushrooms. Add the onion to the pan and sauté for 3 minutes. Add the garlic and sauté for 1 minute. Add the tomatoes and sauté for 5 minutes.
• Add the apple and pear and sauté everything together for 7 minutes. Add the cooked lentils, broth, and raisins and simmer for 10 minutes, or until the liquid is mostly absorbed. Return the mushrooms and plantain to the pan, along with the oregano and cumin, and season with salt to taste. Turn the heat down to low.
• Remove the charred skin from the poblano peppers. Cut a slit down the side of each pepper and remove the seeds. Spoon a generous amount of the mushroom filling inside each, then press the peppers closed.
• To finish the sauce, drain the cashews and walnuts and rinse under cool running water. Combine the nuts, milk, sugar, and salt in a blender and blend on high for 1 minute, or until smooth.
• To serve, place a stuffed pepper on each plate, cover with the creamy sauce, and top with pomegranate seeds and chopped cilantro.

Excerpted from PLANTAS by Alexa Soto. Copyright © 2024 by Alexa Soto. Photographs by Alexa Soto. Used with permission from Voracious, an imprint of Little, Brown and Company.

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This article was written by Alexa Soto on the PBN Website.